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Tomato Bruschetta Recipe

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5 from 1 review

  • Author: Morgan
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 4-5 Roma tomatoes or other fresh tomatoes
  • 1 teaspoon kosher salt
  • 3 cloves garlic, peeled
  • 1 cup extra virgin olive oil
  • Fresh basil, oregano, and/or thyme, as needed
  • Freshly ground black pepper, to taste
  • Crostini or bruschetta toast, to serve

Instructions

  1. Do the prep work. If infusing your olive oil, start it at least an hour before you plan to serve. (See notes.) After the oil is removed from heat and cooling, you can begin with the tomatoes. Cut the tomatoes into a small dice, and discard any excess seeds.
  2. Salt and strain. Set a fine mesh sieve or strainer over a large bowl. Add the tomatoes to the sieve and sprinkle generously with salt. Toss to coat. Allow the tomatoes to drain of excess liquid for at least 10 minutes and up to an hour. Press the tomatoes gently with a spoon to release added water, and then transfer to a bowl.
  3. Toss the drained tomatoes with olive oil. If using infused oil, toss with the oil (as needed) and sliced basil, and serve within an hour. If not using infused oil, toss with the unflavored olive oil,  gently smashed cloves of garlic, and herbs, if using. Let them sit to marinate at room temperature for up to an hour. If you have to make them more in advance, be sure to marinate in the refrigerator.
  4. Serve on crusty bread. If you marinated the mixture in the fridge, bring it to room temperature. Remove any extra herbs and garlic used to marinade. Add 1/4 cup of freshly chiffonaded basil. Spoon over bruschetta toast.

Equipment

Notes

To make the infused olive oil: Place olive oil in a saucepan with garlic cloves and slowly heat on low. Simmer until the garlic cloves turn a light golden color, about 30 minutes, and then remove the saucepan from heat. Once cool enough to do so safely, gently smash the garlic cloves with the back of a spoon and add in full sprigs of any herbs you'd like to infuse. Let the olive oil cool for another 30 minutes, then strain through a fine mesh sieve. Funnel into an oil dispenser or use immediately.

An important note about garlic infused oil: Garlic-infused oil increases the risk of botulism. To make sure you are practicing food safety, do not leave the garlic-infused oil at room temperature for more than 2 hours, and use refrigerated oil within 3 days.

  • Prep Time: 40 mins

Find it online: https://hostthetoast.com/tomato-bruschetta-recipe/